If you're a brunch enthusiast, you may have noticed a rising star on menus: Chicken and Waffles. This dish, blending crispy fried chicken with fluffy waffles, has become a favourite for its sweet and salty contrast. For Mother's Day, it offers a dazzling option that is sure to impress.
The origins of Chicken and Waffles trace back to 18th-century Pennsylvania Dutch settlers, who served stewed chicken with gravy. However, the modern version, featuring fried chicken, was popularised in the 1930s at Harlem's Wells Supper Club as a late-night meal for jazz-goers. Today, chefs worldwide put their own spin on this classic.
Roberto Baez, executive chef at The Shed in Connecticut, serves boneless fried chicken on skewers with Belgian waffle chunks. His seasoned flour includes paprika, thyme, garlic powder, and cayenne, with chicken marinated in buttermilk for up to 48 hours. "Understanding the sweet-salty aspect is key," he says. "People crave it."
Other notable versions include Melba's eggnog waffles in New York, Amy Ruth's smothered chicken in Harlem, and Roscoe's buckwheat waffle in Los Angeles. The Screen Door in Portland offers sweet potato waffles, while The Early Bird Diner in Charleston serves pecan-fried chicken on cinnamon waffles. Fast-food chains have also joined the trend: KFC brought back its Chicken and Waffles in April 2025, and Chick-fil-A is testing new sandwiches.
A key debate remains: honey or maple syrup? Baez serves habanero honey but prefers syrup and butter personally. Whether you choose syrup or honey, Chicken and Waffles is a dish worth discovering for a memorable Mother's Day brunch.
